A few weeks ago we ventured out to the local pick your own farm with friends.
That’s me on the right with my friend Serena who blogs over at Teaspoon of Spice. We went mainly for the strawberries as you can see by the massive amount of berries we picked and boy were they good. This pick your own farm also has vegetable picking and when we were there, kale, onions, and beets were ready, so why not? There aren’t any instances I can think of where I’ve turned down vegetable picking. I just can’t get over the flavor difference between crops picked at the best point of ripeness and those from the grocery store- there is no comparison.
This reason alone is why I am convinced most children, and adults for that matter, say they don’t like vegetables. The ones from the grocery store can be less than flavorful sometimes.
When you see kale as pretty as this, you pick it and figure out what you’re going to do with it later. That’s exactly what I did. Isn’t this a gorgeous vegetable? I picked a bunch of each kind. They had purple kale, tuscan kale, and the standard green curly kale. I wanted it all. I really could have put it in a vase and that would have made me perfectly content, but I also wanted to eat it.
There are some salads I enjoy with raw kale, but I love to sauté it or put it in soups. One morning after a early run, I decided I needed more than just my standard egg.
Healthy food doesn’t have to be complicated. If you didn’t want to serve the egg or avocado on the side, this would be perfect as a simple side dish or breakfast for dinner. Complete protein, high in monounsaturated fats, and kale has vitamin K for blood clotting, vitamin A for your eyes and reproductive health, and vitamin C for your skin (among many other wonderful nutrients).
If you have some kale around that you don’t know what to do with, try this – I think you’ll LOVE it.
- 2 tablespoons extra virgin olive oil
- 4 big cups of chopped kale (different varieties and colors make for a pretty dish)
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ⅓ cup cooked white beans (you can use any white bean)
- 4 hard boiled eggs
- 1 avocado
- chopped chives
- In a skillet over medium heat, add olive oil and kale
- Sauté until kale has wilted, about 4-5 minutes
- Add salt and pepper and stir in white beans
- Just allow the beans to heat through
- Peel hard boiled eggs, slice, and set aside
- Remove skin and seed from avocado and slice
- Divide kale between 4 portions and include 1 egg and ¼ of the avocado per portion
- Garnish with fresh chives